Molasses Taffy

1. Combine sugar, butter or margarine, salt, molasses, water and vinegar in a large, heavy saucepan.
2. Heat, stirring constantly, until sugar dissolves, then cook rapidly, without stirring, to 265° on a candy thermometer. (Syrup forms a hard ball when dropped in cold water.) Remove from heat.
3. Pour onto a buttered large platter; cool until easy to handle.
4. Butter hands generously. Pick up candy, 1/2 at a time, and pull back and forth until golden and candy holds its shape. {Tip: While working with part of the candy, place remaining in a barely warm oven [200°] to keep soft.) Twist each half into a rope about 1 inch in diameter. Snip ropes into 1-inch lengths with scissors. Let stand on waxed paper until firm.
5. Wrap each piece in waxed paper, foil or plastic wrap, twisting ends seal. Store in a cool, dry place.